Recipe: Breakfast Parfait - Vanilla And Rhubarb


Perfect for hot summer mornings here in Australia - I make my stewed rhubarb a day or two before so it can be nice and cold from the fridge. Basically tastes like a rhubarb crumble but so much easier and quicker. Rhubarb is a vegetable right?????? Can be made vegan using vegan granola and yoghurt :)


  • ½ vanilla bean
  • 2 tbsp maple syrup
  • 2 tbsp water
  • ¾ bunch rhubarb
  • whipped cream (optional)
  • 100 g Greek yoghurt
  • 40 g granola or cereal

Step 1

Stewed Rhubarb

Chop rhubarb into 3 cm slices. Place water, maple syrup and chopped rhubarb into a saucepan and cover. Simmer for around 5-10 mins or until rhubarb is soft. Either mash or keep whole depending on your preference :) chill in fridge overnight (optional)

Step 2

Vanilla Yoghurt

Scrape seeds from vanilla bean and mix into your yoghurt. You can add sweetener here as well!

Step 3

Layering Parfait

Grab a mason jar or glass and start with 20g of your granola on the bottom. Then add 70g of your yoghurt being careful not to spill on the sides. Then add about half your stewed rhubarb followed by the rest of your granola. Finally add you last 30g of yoghurt and then the rest of your stewed rhubarb (tip you'll need a pretty big glass). I topped mine with some whipped cream and a sprinkle of pepitas and seeds :) enjoy!

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